Maodu (Stir-fried Beef Tripe)
Crispy and tender stir-fried tripe with chilies and Sichuan peppercorns, spicy and aromatic, perfect with rice.
Dry Pot Cauliflower (Sichuan Style)
Dry Pot Cauliflower is a classic Sichuan dish. The cauliflower is charred yet crunchy, the pork belly renders its fat, combined with dried chilies and Sichuan peppercorns for a spicy, numbing, and aromatic flavor.
Twice-Cooked Lamb
Sichuan-style twice-cooked technique elevates lamb with a spicy, aromatic kick. Crispy edges, tender meat, and vibrant leeks make it an irresistible rice companion.
Dry-Fried Green Beans (Sichuan Style)
A classic Sichuan dish of blistered green beans with minced pork, dried chilies, and Sichuan peppercorns. Smoky, spicy, and utterly addictive.
Mao Xue Wang (Spicy Blood Curd and Tripe Stew)
A classic Chongqing street food dish. Silky duck blood curd and crunchy tripe are bathed in a fiery, numbing broth that perfectly captures the bold flavors of Sichuan cuisine.
Dan Dan Noodles
Chewy noodles, crispy pork, crunchy peanuts, and a fiery, numbing sauce come together in this legendary Sichuan street food that is irresistibly delicious.
Shancheng Mao Xue Wang
A classic Chongqing dish with spicy and numbing flavors. Tender duck blood curd and crispy tripe soaked in chili oil—absolutely addictive!
Sour Radish and Old Duck Soup
A classic Sichuan soup simmered with old duck and pickled radish, delivering a golden broth with a tangy, rich flavor that warms the body and soul.
Laifeng Fish
Originating from Chongqing, Laifeng Fish is famous for its spicy and numbing flavor. Tender fish in a bright red broth is an irresistible Sichuan classic.
Sandongqiao Silver Carp
A signature Sichuan dish from Chongqing, featuring tender fish pieces with a crispy coating in a rich spicy red sauce.
Pickled Chili Bullfrog
Tender bullfrog stir-fried with sour-spicy pickled chilies in a thick, flavorful sauce; a classic Sichuan dish that perfectly balances heat and tanginess.
Hechuan Pork Slices
A classic dish from Hechuan, Chongqing, featuring crispy pork slices in a sweet, sour, and mildly spicy sauce – an irresistible home-style favorite.
Sweet Braised Pork (Tian Shao Bai)
A classic Sichuan banquet dish with tender pork belly, sweet red bean paste, and sticky rice steamed to perfection—melt-in-your-mouth sweet and savory harmony.
Hejiang Grilled Fish
A traditional dish from Hejiang, Sichuan. The fish skin is crispy, the meat tender and juicy, with a rich numbing-spicy sauce combined with vegetables.
Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Bang Bang Chicken
A classic Sichuan cold dish with tender shredded chicken and rich sesame sauce, spicy and numbing, refreshing and appetizing.
Long Chao Shou (Sichuan Wonton)
Long Chao Shou is a century-old snack from Chengdu, with paper-thin wrappers and tender fillings, bathed in a fiery red chili oil broth, delivering an authentic taste of Sichuan.
Zhong Shuijiao (Sichuan Chili Oil Dumplings)
A classic Chengdu street snack: tender pork dumplings with thin skins, drizzled with sweet soy and chili oil, a perfect balance of sweet, savory, and spicy.
Bang Bang Chicken
Bang Bang Chicken is a classic Sichuan cold dish, named for the traditional method of pounding the chicken with a wooden stick to tenderize it. Tender shredded chicken is coated with a rich, spicy, and tangy sauce that is irresistibly flavorful.
Shui Zhu Yu (Sichuan Boiled Fish)
Shui Zhu Yu is the quintessential Sichuan dish: delicate fish fillets poached in a fiery, aromatic chili broth, then topped with a sizzling oil infused with numbing Sichuan peppercorns. It’s a sensory explosion that is both addictive and deeply satisfying.